Acorn squash, cooked vs Rutabaga, raw

Leader

Acorn squash, cooked7

Rutabaga, raw1

Acorn squash, cooked leads 7–1 · 8 categories decided · 1 tie

Each value is per 100 g edible portion.

The verdict

Acorn squash, cooked comes out ahead, winning 7 of 8 nutrient match-ups.

Pick Acorn squash, cooked for more protein, more fiber, less sodium, more potassium, more calcium, more iron and more magnesium.

Pick Rutabaga, raw for more vitamin C.

Evenly matched on saturated fat.

Equal weight (per 100 g)Common serving Equal calories

Head-to-head

Energy
56 kcal
37 kcal
Proteinmore is better
WIN1.12 g
1.08 g
Carbohydrate
14.58 g
8.62 g
Fibermore is better
WIN4.4 g
2.3 g
Total sugarsless is better
—
4.46 g
Total fat
0.14 g
0.16 g
Saturated fatless is better
0.03 g
0.03 g
Sodiumless is better
WIN4 mg
12 mg
Potassiummore is better
WIN437 mg
305 mg
Calciummore is better
WIN44 mg
43 mg
Ironmore is better
WIN0.93 mg
0.44 mg
Magnesiummore is better
WIN43 mg
20 mg
Vitamin Cmore is better
10.8 mg
25 mgWIN
Vitamin Dmore is better
—
—

Winners are decided by deterministic per-metric rules on the stated basis; ties and missing data don’t score (missing ≠ zero). Educational information only — not medical advice.